Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup cooked snails, chopped
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet, cut side down, and roast for 20-25 minutes or until the skins are charred and blistered.
2. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10-15 minutes. Once cooled, peel off the skins and discard them.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 5-7 minutes or until the onion is translucent.
4. Add the diced tomatoes, roasted red peppers, chicken or vegetable broth, dried thyme, smoked paprika, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
5. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
6. Return the soup to the pot and stir in the heavy cream and chopped snails. Heat the soup over medium heat until it is warmed through.
7. Serve the soup hot, garnished with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 19g
- Protein: 6g
- Fiber: 4g
- Sodium: 860mg
Substitutions for ingredients:
- Instead of roasted red peppers, you can use jarred roasted red peppers.
- Instead of snails, you can use cooked shrimp or chicken.
Variations:
- For a vegetarian version, use vegetable broth and omit the snails.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
Tips and tricks:
- To save time, you can use canned roasted red peppers instead of roasting your own.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Be careful when blending hot liquids, as they can splatter and cause burns.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is warmed through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with chopped parsley.
Garnishes:
- Fresh parsley, chopped
Pairings:
- This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to thoroughly clean and cook the snails before adding them to the soup.
Food history:
- Snails have been eaten for thousands of years and were considered a delicacy in ancient Rome.
Flavor profiles:
- This soup has a rich and creamy texture with a smoky and slightly sweet flavor from the roasted red peppers. The addition of snails adds a unique and earthy flavor.
Serving suggestions:
- Serve this soup as a starter for a dinner party or as a comforting meal on a chilly day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A